Recipe Details
| Title | B-Spicy pangrattato risotto |
|
| Author | Jamie Oliver | |
| Portions | 8 | |
| Created | 16th February 2015 08:31 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 194.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Garlic | 4 Clove | |
| Anchovies, canned in oil, drained | 600 Gram |  |
| Bread, ciabatta | 10 Gram |  |
| Oil, olive | 4 Tablespoon | |
| Stock, vegetable, liquid | 700 Millilitre |  |
| Butter, unsalted | 50 Gram |  |
| Cheese, Parmesan, grated | 1 Cup US | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Lemon, peel | 15 Millilitre | |
| Chilli, flakes, dried | 1 Tablespoon |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 325 |  |
| Protein | 48.91% | |
| Other Carbohydrate | 1.69% | |
| Sugar | 0.58% | |
| Fat Saturated | 38.69% | |
| Fat Unsaturated | 29.15% | |
| Fiber | 3.21% | |
| Sodium | 139.47% | |
| Salt | 145.42% | |
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Recipe Method
1. Whiz the lemon zest, dried chillies, garlic, anchovies and bread chunks in a food processor with a bit of oil from the anchovy tin until the mixture looks like breadcrumbs. Heat a large frying pan and add a splash of olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of kitchen paper and allow to cool.